We are looking for some better results from Ethiopia this year. Really great Harar has been the most difficult to obtain recently – we will just have to wait until mid July – early August to see.
We are bringing back this beautiful aged coffee for the summer.The nutty/sweet flavor profile is perfect for iced coffee.
I roast this beautiful Mexican coffee only to the early stages of City roast to preserve the sweet chocolate notes that make this so special.
Since my last post we have added a few gems to our coffee list. These include; Sumatra “Harimau Tiger”, Brazil “Yellow Bourbon”, India Plantation A “Kaapi Royale”, Costa Rica Mountain Water Process decaf, and Rwanda “Nkurubuye washing station”. Over the next week I will be adding descriptions and cupping notes.
Blackout Espresso is our new organic espresso blend. We were looking to add a heavier espresso to compliment our Illuminator Espresso blend, which is lighter with more acidity.
Blackout Espresso has a syrup like mouthfeel, it is crazy thick, with sweet molasses up front, coats your mouth with brown sugar and tobacco, finishing with huge chocolate notes. Absolutely amazing; when finished, you think you just finished a rich chocolate dessert. This was pulled on our 4 group LaMarzocco with a brew temp of 198° F.
We found a fantastic Yirgacheffe that will be here this week along with a new Brazil decaf.